Traditional foods and meals created from fresh and minimally processed components are gradually being replaced by ultra-processed foods (UPFs), ready-to-drink or heat industrial formulations made with substances extracted from food or synthesized in laboratories, recent research Has revealed. the to study in the American Journal of Preventive Medicine, published by Elsevier, found that higher consumption of these foods was associated with more than 10% of preventable premature deaths from all causes in Brazil in 2019, even though Brazilians consume far fewer of these products than high-income countries. Dr. Nilson and his colleagues modeled data from nationally representative dietary surveys to estimate baseline UPF intake by sex and age group. Statistical analyzes were used to estimate the proportion of total deaths attributable to UPF consumption and the impact of reducing UPF intake by 10%, 20%, and 50% within those age groups, using 2019 data.
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